(modified from smallstream's posting to

1/2 cup key lime juice or regular lime juice (approx. 3 large regular limes)
1 12.3-oz. package Mori-Nu Silken tofu, extra-firm (Extra-firm is essential for thickness)
8 oz. soy cream cheese (the best brand we've found, by far, is Tofutti's "Better Than Cream Cheese")
2 teaspoons lime zest (approx. 2 large regular limes)
1 package Mori-Nu Mates vanilla low-fat pudding mix
1 package Mori-Nu Mates lemon creme low-fat pudding mix
1 graham cracker pie crust (Wholly Healthy makes a vegan "Truly Natural Graham Cracker Pie Crust")


Zest the limes first, then juice them; it's easier that way. Mince the lime zest and set aside for a moment. Place the lime juice, silken tofu, and cream cheese in a food processer, and process until completely creamy and smooth. Add the minced lime zest, and packages of vanilla pudding and lemon creme pudding mix. Blend again until smooth.

Pour mixture into the graham cracker pie crust, and chill in the refrigerator for 2-3 hours.

If using the brand-name products specified: 8 servings at 8 POINTS per serving (61 POINTS for the entire pie)

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